Servings: 18 mini focaccias
Equipment
- Bowl
- saucespan
- Sieve
- Electric Beater
- Baking Dish
Ingredients
For the bread
- 500 g strong white bread flour
- 250 ml water
- 100 ml milk
- 2 tablespoons sea salt
- 9 g dried yeast
- 20 ml olive oil
- 25 g Willie’s Cacao Sambirano Madagascar 100% Cocoa Mass
For the topping
- 200 g cherry tomatoes cut into halves
- fresh basil leaves as garnish
- 150 g cacao pesto
- 75 g fresh basil leaves
- 30 g parmesan cheese
- 30 g pine nuts
- 12 g 100% cacao
- 40 ml olive oil
- salt and freshly ground black pepper Pinch of
Instructions
- To make the cacao pesto, melt the cacao in the olive oil then put this with the rest of the ingredients in a blender and mix to a rough paste. Check the seasoning.
- Heat the cacao in the milk and half the water until the cacao is melted.
- Warm the rest of the water to hand temperature and put in the yeast for about 10 minutes until it starts frothing.
- Sieve the flour into a mixing bowl, add the olive oil, salt and yeast and cacao mixtures.
- Mix using the dough hook of an electric beater until smooth and elastic. Add more water or flour if necessary to achieve the right consistency.
- Tip the dough into a large bowl that you have greased with olive oil. Pour a little olive oil all around the edge of the dough where it meets the bowl to help it rise.
- Cover with a clean tea towel and leave in a warm place for 1 to 1.5 hours until it has doubled in size.
- Turn out onto a lightly floured surface, knock it back to its original size and roll the dough into a rectangle about 7mm deep.
- Cover with the pesto and roll it up along its long side.
- Cut the sausage of dough into 15mm high rounds.
- Turn the rounds on their side and push 3 cherry tomato halves into the cracks. Don’t worry when the dough rises it will fill in the cracks.
- Leave in a warm place for 1 hour for the dough to rise. Meanwhile, preheat the oven to 220°C.
- When risen, lightly drizzle with olive oil and sprinkle with salt if wanted.
- Place the breads in the oven and bake for 12–15 minutes, or until lightly golden brown.